Lemon Posset with Shortbread

Lemon Posset with Shortbread

A very "English" dessert, a light pairing with a heavier meat course. Lemon is has been known for its therapeutic properties for generations; they help strengthen the immune system and help cleanse and promote digestion in the stomach.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins



  • 300 ml heavy cream
  • Zest and juice from 1 1/2 lemons
  • 1/3 cup caster sugar


  • 1/2 cup unsalted butter softened
  • 1/4 cup sugar
  • 1 1/3 cup all-purpose flour
  • 1/2 tsp vanilla extract


  • Place the double cream, lemon zest and sugar in a medium saucepan. Bring up to boil and boil for 3 minutes.
  • After 3 minutes, take pan off heat and add the lemon juice. Pour into 4 ramekins or cups. Place in the refrigerator to set for at least 1 hour. Serve chilled with whipped cream and fresh berries.

For the shortbread

  • Preheat your oven to 375F.
  • Cream the softened butter, sugar and vanilla together until light and fluffy. Fold in the flour and mix into a soft dough.
  • Roll out to 1cm thickness on a lightly floured surface. Cut into rounds or shortbread fingers and spread out evenly on two lined baking trays. Chill for 20 minutes in the fridge. Once chilled, bake the shortbread for 15-20 minutes or until a lightly golden. Allow to cool on the tray for 5 minutes.